Vinegar and oil-in-water emulsion comprising the same

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A vinegar produced via controlled fermentation and heating effectively addresses oil oxidation in light-colored emulsified food compositions, offering a natural antioxidant solution that maintains color and stability, reducing EDTA use.

US20260137111A1Pending Publication Date: 2026-05-21CONOPCO INC

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Patent Timeline

21 Aug 2023

Application

21 May 2026

Publication

US20260137111A1

Edible oils/fats ingredientsVinegar preparation

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The present invention relates to a vinegar and the process to prepare this vinegar and an oil in water emulsion comprising the vinegar.

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